BRAISED CHICKEN WITH POTATOES RECIPES
CHICKEN BRAISED WITH POTATOES AND PINE NUTS RECIPE - NYT ...
Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London’s cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal — more home cooking than hipster — has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.
Provided by Julia Moskin
Total Time 1 hours 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
- Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
- Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
- Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
- When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.
BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON RECIPE ...
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Chicken Thigh Recipes
Total Time 40 minutes
Prep Time 10 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
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BRAISED CHICKEN WITH POTATOES AND CHIVE BUTTER… | THE ...
Oct 07, 2020 · Tuck the chicken thighs, potatoes, garlic, shallots and lemon into the pot, pour stock over it all and get the liquid simmering. Time to braise! Lid on, and into the oven! Braise for about 40 minutes, or until your meat thermometer says the thighs are done—look for a reading of 165°F.
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BRAISED CHICKEN WINGS WITH POTATOES | CHRISTINE'S RECIPES ...
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ONE POT BRAISED CHICKEN WITH LITTLE POTATOES - THE LITTLE ...
Step 1 out of 9. Prepare the potatoes according to the package directions. Set aside. Step 2 out of 9. In a small bowl, combine the oregano, rosemary thyme, salt and pepper. Step 3 out of 9. Place the chicken thighs in a bowl, sprinkle the oregano mixture over the chicken and toss to coat. Step 4 out of 9. Heat one teaspoon olive oil in a large ...
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BRAISED CHICKEN WITH POTATOES AND CHIVE BUTTER… | THE ...
Tuck the chicken thighs, potatoes, garlic, shallots and lemon into the pot, pour stock over it all and get the liquid simmering. Time to braise! Lid on, and into the oven! Braise for about 40 minutes, or until your meat thermometer says the thighs are done—look for a reading of 165°F.
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BRAISED CHICKEN THIGHS WITH CARROTS, POTATOES AND THYME ...
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MARIO BATALI'S BRAISED CHICKEN WITH POTATOES | KEEPRECIPES ...
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BRAISED CHICKEN WINGS WITH POTATOES | RECIPES | LEE KUM ...
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BRAISED CHICKEN FENNEL AND POTATOES FOOD
Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes. Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil.
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SOY BRAISED CHICKEN WITH SWEET POTATOES AND STEAMED RICE ...
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